Beetroot & Avocado Salad

Name: Beetroot & Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500 g Fresh beets, peeled and cut into wedges; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 2 Ripe avocados; 3 ml Fresh lemon juice; 2 tbsp Sherry vinegar; 3 tbsp Walnut or hazelnut oil; 1 tbsp Dijon mustard; 1 g Honey; 0.5 tsp Salt (for dressing); 0.25 tsp Black pepper (for dressing); 75 g Toasted walnuts, roughly chopped; 200 g Fresh mixed greens; 2 tbsp Fresh mint, torn

A vibrant salad of roasted beetroot and creamy avocado, tossed with a light vinaigrette and topped with toasted nuts. A simple, stunning side dish.

Recipe byChef Amina

Prep 15 min
Cook 30 min
Serves 4

salad beetroot avocado

Ingredients

Servings

Scaled from 4 base servings — local only.

500 gFresh beets, peeled and cut into wedges
2 tbspOlive oil
1 tspSalt
0.5 tspBlack pepper
2Ripe avocados
3 mlFresh lemon juice
2 tbspSherry vinegar
3 tbspWalnut or hazelnut oil
1 tbspDijon mustard
1 gHoney
0.5 tspSalt (for dressing)
0.25 tspBlack pepper (for dressing)
75 gToasted walnuts, roughly chopped
200 gFresh mixed greens
2 tbspFresh mint, torn

View list

Instructions

Roast beets: Preheat oven to 190°C (375°F). Toss fresh beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. Cool.
Make vinaigrette: Whisk together sherry vinegar, walnut oil, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
Prepare avocado: Cut ripe avocados in half, remove the pit, and scoop into a bowl. Gently toss with fresh lemon juice to coat.
Dress greens: Toss fresh mixed greens with half of the vinaigrette and divide among four plates.
Assemble salad: Top each plate with cooled roasted beets and avocado slices. Drizzle with remaining vinaigrette. Scatter toasted walnuts and fresh mint over the top.